1 package sausage-stuffed rolls
8 large eggs
1 teaspoon dry mustard
1 teaspoon salt
½ teaspoon white or black pepper
A dash of cayenne pepper
4 cups whole milk or half-and-half
2 cups sharp cheddar cheese, grated
Preheat oven to 325 degrees F.
Lightly grease a 9×13 inch baking dish.
Slice each roll into thirds, cutting across sausage.
In a large mixing bowl, whisk eggs until light and frothy.
Add mustard, salt, peppers, and milk; whisk well.
Arrange half of cut rolls into prepared casserole.
Sprinkle with half of the grated cheese.
Arrange the other half of cut rolls into prepared casserole.
Sprinkle with remaining cheese.
Pour egg mixture over all.
Cover tightly with foil; chill for several hours or overnight.
When ready to cook, preheat oven to 325 degrees.
Remove foil and bake casserole 45 – 50 minutes, or until center is set and casserole is golden brown.